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Preheat the oven to 400.
Toss the sweet potatoes with two teaspoons of the olive oil and spread in an even layer on a baking sheet. Roast at 400 for 25 minutes, until tender.
Meanwhile, in a large pan over medium heat, add the remaining teaspoon of oil. Add the onion and sauté for 5 minutes, until softened. Add the garlic, cumin, chili powder, salt and pepper and cook for another minute.
Add the black beans and chilies and stir to combine. Stir in the cooked sweet potatoes and ½ cup of the shredded cheese. Combine well then turn off the heat.
Add ¼ cup of enchilada sauce to the bottom of a 9x13 casserole dish.
Add about ½ cup of the sweet potato and black bean mixture in a line to the center of each tortilla, leaving a little room on the sides. (See the photo in the post above.) Fold in the sides slightly then roll up the tortillas into a tight roll. Place each tortilla seam-side down in the casserole dish, fitting them tightly together in the pan.
Top the enchiladas with the remaining cup of enchilada sauce and sprinkle with the remaining 1 ½ cups of shredded cheese.
Bake at 400 for 15 minutes, until bubbly. Serve hot with desired toppings and enjoy!